The Fresh Loaf

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Kalamata Olive, Sun-dried tomato, and Feta Bread

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xaipete's picture
xaipete

Kalamata Olive, Sun-dried tomato, and Feta Bread

A friend of mine, who is a great baker, sent me this recipe that she adapted from a clipping that she cut out of the Chicago Tribune in 1994. She's getting ready to move and discovered it when cleaning out her files. She had kept it for 15 years but never tried it (just how many of us have recipes lying around for decades that we've never tried?) The recipe from the clipping was from The Bread Book by Betsy Oppenneer.


I just made half of the recipe but I was really sorry that I didn't make the full batch because this is such a delicious bread with a lot of interesting flavors, a nice soft crust, and a powerful aroma that was even present upon opening the loaf up the next morning. It made my whole kitchen smell like a bakery.


Kalamata Olive, Sun-dried tomato, and Feta Bread


400 g water


14 g instant yeast


625 g bread flour (I used KA--you might need a little more flour depending on how wet your olives and tomatoes are)


42 g dried milk powder


18 g sugar


7 g salt


1 egg, beaten


180 g pitted Kalamata olives, cut in half or thirds (I used a drained 6.5 oz. jar of TJs)


8 oz. julienned sun-dried tomatoes packed in oil, drained (can use reconstituted dry pack if you prefer; I used an 8.5 oz. of TJs julienned sun-dried tomatoes)


25 g chopped fresh parsley (fresh basil would also be delicious)


8 oz. feta cheese, crumbled


Egg wash


Combine water, yeast, flour, dry milk, sugar, egg, and salt in mixer bowl. Mix with paddle just to combine. Add in tomatoes, olives and parsley at the end being careful not to break them up too much.


Let dough rest 15 minutes in covered mixer bowl. Turn out onto lightly floured counter and knead a few turn to form a ball. Place in oiled covered container and let rest another 15 minutes. Do a stretch and fold. Return dough to bowl. Wait another 15 minutes and do a 2nd stretch and fold.


Return to covered bowl and let rise until double (about an 1 1/2 hours--I can't remember exactly how long this took).


Divide dough into two equally sized balls and roll each out into a cylinder about 12" long and 1/4" thick. Sprinkle each rectangle with half the feta, and then cut the rectangle in half length-wise.


Roll up each strip of dough tightly to form a long cylinder, and then roll each cylinder back and forth until each is 24" long. Braid two cylinders together and then coil them to form a round loaf.


Place each loaf on parchment, spray lightly with pan-spray, cover loosely with plastic wrap, and let proof until almost double, about one hour.


Place oven stone on rack in middle position and preheat oven to 375º F.


Just before baking, brush loaves with egg wash. Bake directly on stone for about 35 minutes until center reaches 190º F.


Makes two round loaves (can also be baked in loaf pans).


Kalamata Olive, Sun-dried tomato, and Feta Bread


We cut a few slices of the bread when it was still warm (we just couldn't wait; it smelled so good). The reason why part of the slice is missing in this shot is because my husband pulled off one of the bulbs and ate it before going to bed. (Geeze, Jim, you wrecked my picture!)


Kalamata Olive, Sun-dried tomato, and Feta Bread


It also makes great toast. I had it for breakfast and lunch!


Kalamata Olive, Sun-dried tomato, and Feta Bread


--Pamela

Comments

SylviaH's picture
SylviaH

Now that looks scrumptious!  I bet it would go great with a slice of cherry pie for dessert!  Great photos!  Is the pie cool yet!


Sylvia

xaipete's picture
xaipete

Cooled, ete, and 1/2 given to my neighbor who also uses Crisco in her pies shells. But there are still two slices left so we'll be fine unless we die from transfat tonight which is unlikely since Jim's mother is still kicking at 90 years of age.


--Pamela

hsmum's picture
hsmum

Thank you for posting this -- I am definitely going to try this recipe this week -- it sounds like a perfect blend of flavours.  I'll let you know how it works out.


Karen

xaipete's picture
xaipete

Thanks, Karen. It really is a delicious bread. I hope you enjoy it as much as I did.


--Pamela

desertbrat's picture
desertbrat

Oh this bread sounds heavenly but I dont know gram to cups? eeeee, I want to bake the bread now. LOL guess I better learn my gram measurements eh? thanks,

xaipete's picture
xaipete

I posted the recipe twice. Once using grams and another time using volume measurements. Look down the thread a little for the 2nd posting.


--Pamela

siuflower's picture
siuflower

Did you wash the Kalamata olives before you put it in the dough?


 


siuflower

xaipete's picture
xaipete

I just dumped the olives out of the jar into a strainer and patted them dry. The amount of salt is minimal in this recipe. I assume this is because of the amount of salt contained in the olives and cheese.


--Pamela

Marni's picture
Marni

Really nice!  That bread looks like a meal on its own!  Just the way you showed it - with a little salad on top!  :)

xaipete's picture
xaipete

I'm not a vegetarian, but it would make a complete meal with a salad.


--Pamela

photojess's picture
photojess

and this loaf looks AWESOME, and I can't wait to try it!  I love the braided look to it too!


Thanks for sharing...esp since feta is my favorite cheese!

ques2008's picture
ques2008

if it's as good as it looks, i gotta give it a try, Pamela.

xaipete's picture
xaipete

Thanks. I've made it twice now and think it is a winner.


--Pamela

Julieta's picture
Julieta

Wowwwwwwwwwww it looks amazing!! Great job. I would totally try to make this recipe!


Thanks for sharing it!!

xaipete's picture
xaipete

I hope you try it; it is very easy to make and delicious.


--Pamela

Paddyscake's picture
Paddyscake

Pamela,


What a a tasty looking loaf that is! Thanks for sharing..this is on the to do list!


Betty

xaipete's picture
xaipete

Thanks, Betty. I'm sure you will enjoy this easy-to-make loaf.


--Pamela

dghdctr's picture
dghdctr

Nice job, Pamela.

xaipete's picture
xaipete

Thanks, Dan. It really is a tasty bread.


--Pamela

dulcinea54935's picture
dulcinea54935

The pictures made me salivate.  However, when I converted the grams to cups (easier for me), it indicated 1.75 cups of water and 2.75 cups of flour.  That doesn't seem right.  Did I do something wrong?


 

xaipete's picture
xaipete

It looks like your flour computation is off.


The original recipe as printed in the Chicago Tribune in 1994.


2 packages active dry yeast


1/2 cup warm water


1 1/2 cups warm milk


2 tablespoons honey


1 large beaten egg


2 teaspoons salt


1 cup pitted and coarsely chopped Kalamata olives


1/2 cup coarsely chopped sun-dried tomatoes (packed in oil)


1/2 cup fresh chopped parsely


6 - 7 cups unbleached all-apurpose flour


8 ounces (2 cups) crumbled Feta cheese


Glaze: 1 large egg beaten with 1 tablespoon cold water


1.  In a large bowl, stir the yeast into water to soften.  Add milk, honey, egg, salt, olives, tomatoes, parsley, and 3 cups flour.  Beat vigorously for 2 minutes. 

2.  Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the side of the bowl.  

3.  Turn the dough out onto a floured work surface.  Knead, adding flour a little at a time, until you have a smooth, elastic dough. 

4.  Put the dough into an oiled bowl.  Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one hour. 

5.  Turn the dough out onto a lightly oiled work surface.  Flatten dough into a 15-inch square.  Sprinkle with Feta cheese.  Roll dough into a cylinder.  Cover with a towel and let rest for 10 minutes. 

6.  Divide the dough in half.  Shape each half into a ball and place onto parchment-lined or well-greased baking sheets.  Cover with a towel and let rise until almost doubled, about 45 minutes. 

7.  About 10 minutes before baking, preheat oven to 374 degrees. 

8.  Just before baking, lightly brush each loaf with the Glaze and slit the top in two or three places about 1/4-inch deep. 

9.  Bake for 30 minutes, or until the internal temperature of the bread reaches 190 degrees. 

10.  Immediately remove bread from baking sheet and cool on a rack. 
           
Makes 2 Round Loaves
Betsy Oppenneer

dulcinea54935's picture
dulcinea54935

Thanks.  That makes much more sense.  My husband and daughter love kalamata olives so this would be perfect.


 


 

xaipete's picture
xaipete

The flour amount of 625 g is correct, it is just your conversion. :-)

--Pamela

desertbrat's picture
desertbrat

Thank you so much for the recipe conversion, now Im gonna get to work! hugs,

pattycakes's picture
pattycakes

Hi, Pamela


Great looking bread! I can't wait to make it. How did you shape it?


Thanks,


Patricia

xaipete's picture
xaipete

After you roll it out into two rectangles and sprinkle the dough with feta, you cut each rectangle in half, length-wise. Next, you roll up each of the four strips as tightly as you can from the long side. Then, elongate each of your rolls until they are about 24 inches long.


Form an "X" with two of the rolls, braid them together, and coil into a round.


Makes two coils.


--Pamela 

pattycakes's picture
pattycakes

Sorry, reread the recipe for directions on shaping...


Patricia

pattycakes's picture
pattycakes

They were very specific! I can't wait to try this bread.


Patricia

ladychef41's picture
ladychef41

GREAT looking bread and the recipe sounds wonderful!!! Looks like I will be heading to the market this morning for ingredients!!! Suffering from "June Gloom" here in "sunny" So Cal, so it's the perfect day to make this!!!! I have my first batch of sourdough bread going today too, so this will be a great addition to that!!!!


 


Wendy

xaipete's picture
xaipete

Hi Wendy. We're suffering from 'June Gloom' too up here in Santa Rosa, CA. I hope you enjoy the bread as much as we did.


--Pamela

ladychef41's picture
ladychef41

I HATE June Gloom!!!! And the past couple of years we've had to endure "May Gray" too!!!! The only plus is that I get to make more bread without melting in the kitchen!!! I have everything to make it now, so tomorrow is the day! I will let you know how it turns out!! Thanks again for the great recipe!!


 


Wendy

Paddyscake's picture
Paddyscake

gets me in trouble every time. One of my greatest faults is that I skim when I read. Thank heavens the part I skim doesn't affect the part we get to eat! This is a great recipe, full of wonderful flavors. I did make a few changes in that I used about 4 oz of garlic feta, since that's all we had, Thai basil from the garden and added whole walnuts. I was going to add more but the dough was so chock full of the other ingredients, I didn't dare. 


I should have paid more attention to the quantity. I had it all shaped and into my largest brotform ..oh, gee this makes 2 loaves. All I remember reading was rolling out 2 logs, twisting and coiling into a loaf..uh..not 2 loaves. In any case..we have a very large loaf of wonderful, tasty bread.


Pictures tomorrow..we have to go set up our chairs to view the fireworks across the street!


Happy and Safe 4th of July TFLers ..Happy Birthday America!!


Betty


Here's a pic of what's left along with some White Chocolate Raspberry tart with raspberries from the garden (not the best pictures, sorry).


Pamela, tell me how you shape this bad boy. I had a heck of a time getting a tight skin, the goodies kept popping through and would leave a tear.



 


desertbrat's picture
desertbrat

Hi, I love the looks of that raspberry tart pie, is there a recipe for it? oh man that is a scrumptious looking summer dessert! yummmmmy, I can almost taste it from here, hehe! thanks,


Sherry of Arizona!

Paddyscake's picture
Paddyscake

Hi Sherry..this is an easy one :


It called for pie crust in a 9" tart pan with removable bottom..which I don't have. So..I cheated and used Pepperidge Farm puff pastry (I know, I know, but was pressed for time) and lined a 10" springform pan lightly sprayed with oil and baked for 15-20 minutes. Make sure to prick the bottom. Cool.


Top that with fresh raspberries. Then..


1 lb of good quality white chocolate, finely chopped, place in a medium bowl
1/2 c heavy cream
1/2 c marscapone cheese (which I couldn't find here, so cream cheese instead), brought to room temp (softened)


Heat the cream until just ready to boil ( I nuked it for about 1 minute). Then pour over the chocolate and stir until melted. Add the cream cheese, whisk until blended. You might have to stick it back in the microwave for just 10 seconds. Whisk.


Cool and then pour over raspberries. Top with more berries and chill in fridge for at least 4 hours.


It is excellent, even with store bought puff pastry. I know with home made puff, it would be out of this world.  The short cut version won't disappoint you, promise.


Betty


 PS : For a prettier look, you can take a T of jelly (currant, apricot etc.) and melt it down with a bit of water and brush it over the berries. Our berries were so sweet, I didn't want to insult them!


 

desertbrat's picture
desertbrat

Oh Betty! thank you so much for the raspberry tart recipe!!! I will surely make it! but first gotta buy raspberries and kalamato olive for the wonderful bread yet. but printed out recipes so I will have it when I do get the ingredients. thanks again! Now Im hungry....hmmmmm. hehe


Sherry

xaipete's picture
xaipete

Hi Betty. I shaped it like a challah which seemed to keep the goodies in and provided a nice loaf.


Your raspberry tart looks terrific.


--Pamela

Paddyscake's picture
Paddyscake

Hi Pamela. I will try your method of shaping next time. My husband just loves this bread. Thanks so much for sharing and thanks for the compliment on the tart.


Betty

desertbrat's picture
desertbrat

I keep meaning to make this and have to get the kalamata olives yet!!! wah! hehe. this would be perfect on a summer day in Arizona! Gotta make it, yep I gotta! I think I will go to store tomorrow and get the kalamata olives. soooo, I will be back with pics, k? k!

Debra Wink's picture
Debra Wink

Oh, wow! I missed this beauty when I was on vacation. Glad it came up again---this bread looks like a picnic :-) Very nice!

Aprea's picture
Aprea

Hi Pamela - a friend requested that I try this bread - your recipe looks ideal but I have 2 questions - it create 2 loaves each recipe - so each rectangle is rolled out, with feta - then do you roll it over lengthwise to create a tube stuffed with feta?  I am just confused.


 


Secondly - how would you convert it with sourdough?  I was thinking of taking a portion of the flour and water and replacing it with equal amount of sourdough starter.  If I do this - should I add a smidgeon of yeast as well?  Thank you - I am also  a sourdough junkie -


 


 

xaipete's picture
xaipete

Hi Aprea. Roll each ball into a long rectangle (12 inches). Sprinkle each rectangle with the cheese and olives, etc. Then cut each rectangle into two lengthwise (you now have four strips, each six inches wide). Now roll up each strip from the long side (this gives you four 12-inch long tubes). Each loaf consists of two tubes braided together.


I don't know how to convert it to SD. If you want to do that, I think it would be better to choose a SD loaf that you like and just fill it with the feta, etc., and shape it like above.


--Pamela

EsmereldaPea's picture
EsmereldaPea

I LOVE Betsy's book - it's like my Bread Bible - great for beginners, too, since it has a lot of detail.  But, I've misplaced it in my last move, and I wanted to make this bread, literally yesterday.  I, too, have a tough time with keeping the "goodies" from popping through the dough,  Part of that, I think, is that I like chunkier goodies - I don't like to chop the olives or crumble the feta too fine.


So thank you.


And FWIW, I usually make these as rolls.  They make a great "meal-on-the-go" and a much-appreciated gift for friends dealing with a sick loved one, new baby, or death in the family.


Esme

jdunn82005's picture
jdunn82005

I just made this. I figured out the flour and just kept adding until I had the right consistency. I also used half all-purpose and half whole wheat pastry flour. I omitted the milk powder and feta because I didn't want dairy! Anyway, for me being a newbie at this it turned out wonderful! Thank you! I used the very top recipe.